Once you soak and sprout the seeds, it a zip to make. Its nice to have on hand for Shabbat or lunches during the week, because is it make ahead and easy to use different ways. It is tasty just as it is, but she also has recipes to use it in Raw Lasagna, Chilie Relennos, or Asian Style by adding other seasonings and ingredients. I have used it "plain" to dip veggies and crackers and have stuffed peppers with it and warmed them in the dehydrator. VERY TASTY. She also explains that it stores up to 2 weeks in the fridge, and can be made with any kind of nut and is easily adaptable with other seasonings. I am looking forward to playing with variations too.
Pate'
3C sunflower seeds. (Soak in water for 8-12 hours, drain and sprout for 2 hours)
1C lemon juice
1/2C chopped green onions
1/4-1/2C raw tahini
1/4C Bragg's Liquid Aminos
1 small red onion coarsely chopped
4-6T coarsely chopped parsley
2-3 med cloves or garlic
1/2 tsp dr cayenne pepper
pepper to taste
When seeds are ready, put all ingredients in a large food processor and chop until uniformly blended into a smooth paste.
Adjust seasoning to taste if needed.
Garlic gets stronger as it sits.
Mks 7-8 C servings
1 comment:
HMMMMMMM.....I think on this one. Sounds like it would be good though!
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